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Noodle Soup (Osh-e Reshteh)


  • 1/4 cup oil
  • 3 large onions, peeled and thinly sliced, garlic, peeled and sliced
  • 1 tablespoon sea salt
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon turmeric
  • 1/4 cup dried red kidney beans, soaked overnight, drained and rinsed
  • 1/4 cup chickpeas, soaked overnight, drained and rinsed
  • 2 cups lentils
  • 2 tablespoons ground cumin
  • 2 teaspoons ground coriander
  • 2 teaspoons ground ginger
  • 1/2 pound Persian noodles (reshteh) or linguine noodles
  • 1 cup coarsely chopped spring onions
  • 1 cup chopped fresh dill weed
  • 2 cups coarsely chopped fresh parsley
  • 3 pounds fresh spinach, washed and coarsely chopped, or 2 pounds chopped frozen spinach
  • 2 cups liquid kashk*
  • 1/2 cup verjuice (ab-ghureh, unripe grape juice)*
  • Qeymeh
  • A diced lamb garnish
  • Garnish (Na'Na Dagh)
  • 1/4 cup oil
  • 10 cloves garlic, peeled and sliced
  • 1 teaspoon turmeric
  • 1/4 cup dried mint flakes, crushed


  • 1. Heat 1/4 cup oil in a large, heavy pot over medium heat until hot. Add the onions and garlic and cook until golden brown. Add salt, pepper, turmeric, kidney beans, and chick peas, and sauté for 2 minutes. Pour in 12 cups broth and bring to a boil. Reduce heat, cover, and simmer for 45 minutes over medium heat.
  • 2. Add the lentils, cumin, coriander, and ginger, cover, and cook for 55 minutes longer. Check to be sure the beans are tender. Use a handheld mixer to partially puree the soup.
  • 3. Add noodles and cook about 10 minutes, stirring occasionally.
  • 4. Add all the herbs. Cover and cook, stirring from time to time for 10 minutes. Check to be sure the noodles are cooked.
  • 5. Stir in kashk, saving 2 tablespoons for the garnish. Add the verijuice and stir well with a wooden spoon for 1 minute until the kashk is thou roughly incorporated. Add more warm broth if the osh is too thick. Adjust seasoning to taste. Cover and keep warm until ready to serve.
  • 6. Prepare the qeymeh using the recipe here.
  • 7. To prepare the garnish (na'na dagh): Heat 1/4 cup oil in a medium-sized skillet over mediumn heat. Add the garlic and saute until golden brown. Add the turmeric, give it a stir, and remove from heat. Crumble the dried mint flakes in the plam of your hand and add it to the skillet. Stir well and set aside.
  • 8. Pour the soup into a tureen. Garnish with the na'na dagh, qeymeh, and a dollop of kasjk. Bring the tureen to the table to feast the eyes. Just before serving, use a long-handled ladel and stir the garnish, incorporating it into the soup.
  • Vegetarian Variation: This is an excellent dish for vegetarians, even vegans, because Persian noodles don't have egg in them. Just replace the broth with water and eliminate the qeymeh.
  • Note: In Iran it is customary to eat noodles before embarking on something new. For us they symbolize the choice of paths among the many that life spreads before us. Eating those tangled strands is like unraveling the Gordian knot of likes infinite possibilities in order to pick out the best. Noodles, we believe, can bring good fortune and make new endeavors fruitful. That is why noodles are always served on Nowruz, the Iranian New Year's day. Another traditional occasion is on the third day after friends and relatives have gone away on a trip. It is believed that by eating noodles we can send them luck at they follow the path of their journey.
  • **This recipe is taken from renown Persian chef, Najmieh Batmanglij's "New Food of Life". Available for sale on our site**